How To Bottle Hamburger

Bottled meat is one of my FAVORITE things to DO and USE!

I just realized that I haven't posted about the HOW To before.

So luckily someone else has...so here ya go.

http://preparednotscared.blogspot.com/2010/07/preserve-it-canning-corner-bottled_23.html

 

HOW TO BOTTLE HAMBURGER

The Hamburger is on the left and the Sausage is on the right.

When you have bottled meat one hand

the possibilities are endless, and because it's already been

cooked, it's safe to eat even if you have no way of heating it.

You could whip up a batch of Sloppy Joe's or Spaghetti

in minutes.

Here's the How To:

Remember . . .
You have to use a
Pressure Canner
to can meats!

Start by:

Browning you ground beef.

I use my onions from the cannery to season my hamburger.

(If you cook with onions, this is a great time saver.)

I didn't add onions to my sausage.
(Pictured Below)

Salt will be added at a later point in the process.

It takes about 1 pound per pint jar and 2 pounds per quart jar.

Strain the cooked hamburger to make sure that all of the fat
has been removed.

Place your cooked ground beef into sterilized jars.

Press down with your spoon and leave 1-inch head space.

Pour hot water into the jars.

You could put in 1/4 tsp. of salt if you wish at this point.

Heat the lids to a simmer . . . do not boil the lids.

Wipe the rims of the jars well.

Place the lid on each jar and secure it with a canning ring.

Add 3" of water to the Pressure Canner as well as

1-2 Tbsp. of white vinegar.

(This will help to keep the jars clear of hard water.)

Place your jars into the Pressure Canner.

Process pint jars for 75 minutes at 15 lbs.. psi.

Process quart jars or 90 minutes.
If your pressure canner doesn't have a gauge . . .
Make sure you get a good rock . . . before you start the clock!
Here's the finished product!

 

Our Thanks again.

http://preparednotscared.blogspot.com/2010/07/preserve-it-canning-corner-bottled_23.html